Baked Ravioli with Creamy Pesto Sauce
Baled Ravioli with Pesto Cream Sauce is a great one pan dinner recipe!
Equipment
- 8"x10" baking dish You can use a 9"x13" too
Ingredients
- 1 can cream of chicken soup
- 1 cup pesto sauce
- 1 cup milk
- 16-20 ounces refrigerated ravioli I used four cheese - you could use frozen just add another 10 minutes to your baking time
Instructions
- Preheat oven to 350 degrees. Spray your baking dish with non-stick spray. I used an 8" x 10" baking dish.
- Add the cream of chicken soup, pesto sauce, and milk to the baking dish. Whisk until combined.
- Add ravioli to the baking dish. Toss until everything is well coated.
- Bake, covered with aluminum foil, for 30-35 minutes.
Notes
Store your leftovers in an airtight container in the refrigerator for up to 3 days.
You can reheat in the microwave until desired temperature.